Grilled Red Snapper With Citrus Souscaille Recipes

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GRILLED RED SNAPPER WITH A FRESH CITRUS SALAD



Grilled Red Snapper with a Fresh Citrus Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 whole fresh red snappers, gutted and cleaned
8 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cloves garlic
6 to 10 Scotch bonnet chile peppers
3 oranges, 1 juiced, 1 cut into segments, 1 thinly sliced
1 mango, chopped
1 red onion, sliced
1 papaya, chopped
2 lemons, 1 juiced, 1 thinly sliced
2 limes, 1 juiced, 1 thinly sliced
Bunch fresh cilantro, chopped
1 star fruit, thinly sliced, optional

Steps:

  • Preheat the grill to high heat.
  • Cut 3 thin slices into both sides of each fish. Drizzle both sides of the fish with 6 tablespoons of the olive oil, sprinkle with salt and black pepper, and put 4 cloves of the garlic into each fish cavity. Grill the fish until golden and browned, 3 to 5 minutes per side. Lower the heat to medium, throw the Scotch bonnet peppers on the grill, close the lid and continue cooking for 10 minutes.
  • Combine the orange segments, mango, onions and papaya in a large bowl. Add the remaining 2 tablespoons olive oil, the lemon juice, lime juice, orange juice, cilantro and some salt and black pepper. Mix together, and then transfer to a serving platter.
  • Gently place the fish over the citrus salad. Arrange the star fruit, if using, lemon slices, lime slices, orange slices and Scotch bonnet peppers on the platter and serve.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA



Grilled Red Snapper with Tropical Fruit Salsa image

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 6

4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups tropical fruit salsa

Steps:

  • Preheat a grill.
  • Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
  • Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

GRILLED RED SNAPPER WITH CITRUS SOUSCAILLE



Grilled Red Snapper With Citrus Souscaille image

Jonathon deardon and gary rhodes made this on his show. Looks delightful, a souscaille is a salsa. He also gives the option of using shrimp

Provided by MarraMamba

Categories     Caribbean

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 27

1 small onion, peeled and roughly chopped
1 small spring onion, roughly chopped
1 garlic clove
1/2 scotch bonnet chile, seeds and stems removed
2 teaspoons thyme, leaves only
2 teaspoons marjoram leaves
2 teaspoons chopped flat leaf parsley
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 small pinch ground cloves
1 pinch coarsely ground black peppercorns
1 tablespoon spices, paste (see above)
1 -2 lime, juice only
1 teaspoon caster sugar
1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
1 tablespoon chopped coriander
1 tablespoon olive oil
2 limes, grated zest and juice, plus an extra squeeze of juice
2 garlic cloves
1 red pepper, finely chopped
2 spring onions, finely chopped
1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined
1 teaspoon Madras curry powder
2 tablespoons olive oil
200 g cherry tomatoes, halved
1 teaspoon butter

Steps:

  • For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
  • For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
  • For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
  • Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
  • Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
  • Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.

Nutrition Facts : Calories 333.2, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.3, Sodium 142.5, Carbohydrate 15.7, Fiber 3.9, Sugar 6.6, Protein 38

GRILLED STUFFED RED SNAPPER



Grilled Stuffed Red Snapper image

You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.

Provided by MARBALET

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¾ cup fresh bread crumbs
¼ cup chopped green onions
¼ cup celery, diced
1 clove garlic, minced
4 ounces cooked shrimp
4 ounces cooked crabmeat
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 (4 ounce) fillets red snapper

Steps:

  • Preheat coals in a covered grill to high heat.
  • To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
  • Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
  • Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
  • Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g

RED SNAPPER GRILLED ON LEMON, HERBS AND ONIONS



Red Snapper Grilled on Lemon, Herbs and Onions image

I grilled this on lemon slices onion slices and fresh herbs. Some of the herbs will burn discard them.

Provided by Rita1652

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 -3 lb red snapper, gut and scales removed and cleaned
1 -2 sprig fresh oregano
1 -2 sprig fresh rosemary
1 -2 sprig fresh tarragon
1 -2 sprig fresh parsley
1 large lemon, sliced
1 large onion, sliced
3 garlic cloves, skin removed and slightly crushed
salt and pepper

Steps:

  • Season the inside and outside of the fish by rubbing in the garlic,and sprinkling on salt and pepper.
  • Place some herbs and garlic inside of fish.
  • Brush the surface of the hot grill with olive oil.
  • Place onions, some herbs and lemon slices on grill.
  • Place fish on top of lemons and onions.
  • Close grill top.
  • Cook for about 10 minutes then carefully remove fish to platter then flip onions and lemons place other side of fish on lemons and onions and cook for 10 more minutes to desired doneness.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE



Grilled Red Snapper with Lemon Chive Sauce image

This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.

Provided by ELevo

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

1 (2 pound) whole red snapper, cleaned and scaled
5 lemons, juiced, divided
¼ cup sweet soy sauce
2 tablespoons butter
1 tablespoon finely minced fresh ginger
3 tomatoes, chopped
1 bunch chives, chopped
½ red chile pepper, sliced
1 pinch white sugar, or to taste
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
  • Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
  • Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
  • Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 g

GRILLED RED SNAPPER



Grilled Red Snapper image

Serve up some incredible style with our recipe for Grilled Red Snapper that features chopped ham, hears of palm and red onions. Grill the fish whole, wrap it in banana leaves and enjoy Grilled Red Snapper.

Provided by My Food and Family

Categories     Fish

Time 55m

Yield 4 servings

Number Of Ingredients 7

3 oranges, divided
2-1/2 lb. whole red snapper, scaled, dressed
2 large frozen banana leaves leaves
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup finely chopped hearts of palm
1/4 cup finely chopped red onions
2 slices OSCAR MAYER Baked Cooked Ham, finely chopped

Steps:

  • Preheat grill to medium-high heat. Cut 1 orange into slices; place in the inside cavity of the fish. Place fish on banana leaves; brush generously with barbecue sauce on both sides. Wrap fish in leaves.
  • Grill fish 35 to 40 min., turning several times, or until cooked through and fish flakes easily with a fork.
  • Meanwhile, section remaining oranges by cutting a 1/2-inch thick slice off the top and bottom ends of oranges. Cut the peel and the pith away from the fruit with a sharp paring knife, using a downward motion that follows the shape of the orange. Cut the orange segments into small cubes; place in a medium bowl. Add any juice from oranges, hearts of palm, onions, cilantro and ham. Serve fruit salsa with fish.

Nutrition Facts : Calories 240, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 23 g, Protein 26 g

RED SNAPPER WITH CITRUS VINAIGRETTE



Red Snapper with Citrus Vinaigrette image

Categories     Citrus     Fish     Fry     Valentine's Day     Quick & Easy     Salad Dressing     Vinegar     Lemon     Orange     Snapper     Bell Pepper     Butternut Squash     Spring     Passion Fruit     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For citrus vinaigrette
2 tablespoons thawed passion-fruit purée or juice
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 tablespoon Sherry vinegar or malt vinegar
1/3 cup extra-virgin olive oil
6 tablespoons finely diced mixed bell peppers (red, yellow, and green)
1 scallion, minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon capers, rinsed
2 lb calabaza or butternut squash, peeled and cut into 2-inch chunks
2 tablespoons unsalted butter
Cayenne to taste
6 (6-oz) red snapper fillets with skin
3/4 cup olive oil

Steps:

  • Make vinaigrette:
  • Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
  • Make squash purée and fry fish:
  • Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
  • Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.

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